It is sometimes said that the proof of fine talent is not in the mastery of complexity, but in doing the simple things brilliantly. If that is so, this dish pays homage to the traditional, Roman arrabbiata in the most meaningful way.
The name of this dish - arrabbiata - refers to the “angry” heat of the chilli-laced tomato sauce. The inclusion of beautiful, fiery Italian chilli flakes in the arrabbiata sauce distinguishes it from the other classic tomato sauces in the Italian repertoire.
Indeed, verandas of homes across the Italian south are adorned with beautiful hanging chillies so that, when the need for heat presents itself, an arrabbiata sauce can be conjured up at short notice. And whilst the chilli flakes are important, so too is the generous quotient of garlic, adding an aromatic and gutsy vibrance to
this traditional sauce from Lazio, which we serve with beautiful, hand-crafted paccheri, a pasta type native to Calabria and Campania.
Durum WHEAT Semolina, WHEAT Flour, Water, Rice Flour
Arrabbiata Sauce (160g):
Tomato, Onion, Carrot, Fresh Chillies, Extra Virgin Olive Oil, Salt, Fresh Basil, Garlic, Sugar, Black Pepper, Dried Chillies